Mexican Cornbread
User Reviews
5
Mexican Cornbread
Description
This Mexican Cornbread combines traditional cornmeal with all-purpose flour to create a soft yet slightly crumbly texture. The addition of medium-chopped jalapeños adds a gentle heat balanced by sharp cheddar cheese, enhancing the bread’s flavor without overwhelming it. Baking at 375°F ensures a golden crust while baking through evenly over 40 to 45 minutes. The batter should be mixed just until moistened to avoid tough texture and to keep the cheese and peppers distributed throughout.
Served warm, this cornbread complements hearty dishes like chili or can be enjoyed plain or with butter. Its moderate spice level and cheesy notes allow it to function as both a side and a snack. Using a cast iron skillet is recommended to create a crisp, golden crust that contrasts the soft interior.
For storing, keep it in an airtight container at room temperature for a couple of days or refrigerate for up to five. It freezes well when wrapped tightly, and cornbread muffins can be made by portioning the batter into muffin tins and reducing bake time to 15-20 minutes, providing convenient servings.
Ingredients
- ½ cup cornmeal
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 2 egg beaten
- 1¼ cup buttermilk
- 1 jalapeno pepper medium, chopped, seeds removed
- ¾ cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 or 10-inch cake pan or cast iron skillet, and set aside.
- Whisk the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
- Make a well in the center and add the oil, beaten eggs, and milk. Whisk until just moistened and no dry spots remain. Fold in the chopped jalapeños and cheddar cheese.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let stand a few minutes before serving.
Notes
- Store cornbread in an airtight container at room temperature up to 2 days or in the fridge for about 5 days.
- Wrap tightly with plastic and foil before freezing for best quality up to 2 months.
- Use medium grind yellow or white cornmeal for balanced texture and flavor.
- Do not over-mix batter; fold cheese and jalapeños evenly for consistent taste.
- For muffins, fill tins two-thirds full and bake 15-20 minutes.
- A cast iron skillet helps achieve a crisp, golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 268mg | 11% |
| Potassium | 284mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 194mg | 19% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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